I could have cooked the beef and potatoes as a stew but I wanted something different. To make this dish of beef and potatoes with sour cream, a slab of beef brisket was boiled then sliced. The potatoes were oven-roasted. Together, they were fried in a mixture of olive oil and a little butter then topped with sour cream.
If the sour cream sounds unhealthy to you, you can always substitute yogurt. There are no substitutes for the herbs though. And you can’t ditch them because they give this rather simple dish the lift the turns something plain into something exciting.
Did I mention that it was absolutely delicious?
- 800 grams beef brisket or any stewing beef
- 1/2 kilogram potatoes the large, firm kind that are made into French fries
- 1 cup sour cream or yogurt
- basil fresh or dried
- parsley fresh or dried
- 1/2 head garlic peeled and grated
- 1 large onion coarsley chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
Start by slow-cooking the beef in salted water for about 2 hours or until very tender. Remove from the liquid and cool completely. Preferably, chill until firm to make slicing easier. Reserve the broth for future use.
While the beef cooks, wash the potatoes, scrubbing the skins to remove any traces of soil. Cut into 2-inch cubes and arrange in a single layer in a roasting tin with a rack. Roast in a 185C oven for about 20 minutes or until the edges are golden brown. Cool.
When the beef is cool, cut into 1/4-inch slices.
Heat the olive oil and butter in a frying pan. Add the beef and cook over high heat to coat all the pieces with oil. Add the potatoes. Season with salt and pepper. Add the chopped onion, grated garlic and basil. Stir. Cook until the beef and potatoes are heated through. Transfer to a serving platter. Pour the sour cream over and sprinkle with parsley.
Serve at once.